Gold Cake Recipe
Ingredients
| Cake flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Mace | 1/10 Teaspoon | |
| Butter | 3 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Vanilla | 1/4 Teaspoon | |
| Lemon juice | 1/2 Teaspoon | |
| 1/4 teaspoon lemon rind | ||
| Milk | 1/4 Cup (16 tbs) | |
Directions
Sift flour, measure and resift with baking powder, salt and mace 3 times.
Cream butter until soft, add sugar gradually and cream until fluffy.
Beat egg yolks thoroughly, about .1/2 minute.
Combine with the butter-sugar mixture and beat well until light in color, spongy and fluffy.
Stir in vanilla, lemon juice and rind.
Add the sifted dry ingredients and milk alternately beginning and ending with flour, beating well after each addition.
Pour into a well-greased ring mold (5-cup capacity) or loaf pan, 8 1/2" x 4 1/2" x 2 1/2".
Bake in a slow oven (300° F.) 45 minutes.
Cool 5 minutes in pan, then turn out on cake racks to finish cooling.
Sprinkle with confectioner's sugar when cold.
Cream butter until soft, add sugar gradually and cream until fluffy.
Beat egg yolks thoroughly, about .1/2 minute.
Combine with the butter-sugar mixture and beat well until light in color, spongy and fluffy.
Stir in vanilla, lemon juice and rind.
Add the sifted dry ingredients and milk alternately beginning and ending with flour, beating well after each addition.
Pour into a well-greased ring mold (5-cup capacity) or loaf pan, 8 1/2" x 4 1/2" x 2 1/2".
Bake in a slow oven (300° F.) 45 minutes.
Cool 5 minutes in pan, then turn out on cake racks to finish cooling.
Sprinkle with confectioner's sugar when cold.
Chef
